Ingredients:

  • 2 lbs beef chuck, cut into ½ inch cubes
  • 2 tbsp olive oil
  • 1 large yellow onion, diced
  • 1 red bell pepper, chopped
  • 3 cloves garlic, minced
  • 3 tbsp chili powder
  • 1 tbsp ground cumin
  • 1 tsp smoked paprika
  • ½ tsp cayenne pepper
  • 1 tsp salt
  • ½ tsp black pepper
  • 1 can (28 oz) crushed tomatoes
  • 1 can (15 oz) kidney beans, drained and rinsed
  • 2 cups beef broth
  • ½ cup pumpkin puree
  • 1 tbsp Worcestershire sauce

Instructions:

  1. Heat the olive oil in a large Dutch oven over medium-high heat. Add beef cubes in batches, cooking until mahogany-brown on all sides. Remove meat and set aside.
  2. In the same pot with the remaining beef fat, sauté the diced onion and red pepper for 5-7 minutes until translucent. Stir in minced garlic and spices (chili powder, cumin, paprika, cayenne, salt, and pepper) for 60 seconds until fragrant.
  3. Return the browned beef to the pot. Stir in the crushed tomatoes, beef broth, pumpkin puree, and Worcestershire sauce.
  4. For stovetop: Bring to a gentle boil, then reduce heat to low, cover and simmer for 1.5 to 2 hours until beef is fork-tender. For slow cooker: Transfer all ingredients to the crockpot and cook on Low for 7-8 hours or High for 4-5 hours.
  5. Stir in the drained kidney beans during the last 20 minutes of cooking to ensure they maintain their shape.